Crepes With Vanilla Ice Cream & Chocolate Sauce
1 1/3 cup milk
2 tablespoons unsalted butter, melted
1 cup all-purpose flour
1 tablespoon granulated sugar
1 pinch salt
For chocolate sauce:
1 cup semisweet chocolate bits
3/4 cup heavy whipping cream
1 teaspoon vanilla
1 pint vanilla ice cream
Confectioners’ sugar for dusting
In a large bowl, beat eggs slightly with an electric mixer. Add milk, melted butter, flour, sugar and salt. Whisk until mixture is smooth. Preheat a crepe pan or medium-sized skillet over medium heat and brush lightly with butter. Using a small ladle, spoon approximately 1/3 cup of the batter into the pan and quickly swirl the pan from side to side until the batter covers the entire bottom of pan. Cook for 1 to 2 minutes, or until the crepe is set. Loosen edges with a thin spatula and turn the crepe over, cooking for another minute or until lightly browned. Remove from pan. Repeat the process using the remaining batter, greasing the pan each time.
Next, in a small saucepan over medium heat, combine the chocolate bits, cream and vanilla. Cook for 5 minutes, stirring constantly, or until the chocolate is melted and the sugar is dissolved.
Remove from heat. Fold the prepared crepes into quarters and arrange 2 crepes on each dessert plate. Place a small scoop of ice cream inside each crepe, drizzle with warm chocolate sauce and dust with confectioners’ sugar. Serve immediately